Baked goods – Wholefoodspace

Curd strudel – the special strudel

Andreas — Mon, 23 Mar 2026 16:26:38 +0000

The special feature of this curd strudel is the filling with lucuma powder. The powder is also known as lucuma fruit powder and is obtained from the lucuma fruit, which is native to the Andean regions of South America, especially Peru. This fruit is oval to roundish in shape and has a green skin and an orange-yellow, slightly spiny rind. The pulp has a mild, sweet flavor. This makes it a popular natural sweetener alternative in the kitchen, especially for those who want to avoid refined sugar. The powder is made by drying the pulp and then grinding it into a fine powder. The curd strudel is particularly tasty due to its filling and was baked in a vegan way.

Curd strudel

A sweet strudel made with a slightly different filling. Just try it and you will be delighted. The lucuma powder is not common, but it adds a certain kick to this strudel.

Curd strudel

A curd strudel of a special kind. The filling has been refined with quark and lucuma powder.

Course cake

Keyword Almond drink, Apple puree, Date flour, dry yeast, lucuma powder, Soy curd, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

600 g whole spelt flour
1 sachet of dry yeast, 7 g
150 g date flour
100 g applesauce
300 ml almond drink

For the filling

300 g soy curd
20 g lucuma powder
30 g date flour

Instructions

Mix whole spelt flour and dry yeast in a bowl.
Add date flour and applesauce.
Add almond drink and mix to a homogeneous dough.
Cover the dough and let it rise for 1 hour.
Then roll out into a rectangle with some type 630 flour.
Mix the soy curd with the lucuma powder and date flour in a bowl.
Brush the rolled out dough with it.
Then carefully roll up the dough.
Place the strudel dough on a baking sheet with baking paper.
Bake in preheated oven at 160 degrees celsius top/bottom heat for about 30 minutes.
After cooling, the curd strudel can be cut.

Tip

When adding lucuma powder to recipes, especially in baked goods or desserts, I recommend using a careful amount.

You can find more cake recipes here.

Interesting to know

Lucuma has a sweet taste similar to caramel and can quickly add a pleasant sweetness.

Oat bread with yeast—moist and healthy

Andreas — Mon, 23 Mar 2026 16:11:46 +0000

This yeast-raised oat bread is especially light, moist, and flavorful. The combination of oats and yeast gives the bread a fine crumb, making it perfect for breakfast, sandwiches, or as a side dish with dinner.

Oat bread with yeast

This oat bread recipe is perfect if you want to bake a healthy and moist loaf. It’s made with simple ingredients like rolled oats, is quick to prepare, and even baking beginners can make it successfully. It’s perfect for breakfast, as a sandwich for work, or for dinner with a tasty spread and cucumbers or salad.

Oat bread with yeast

Moist yeast-raised oat bread with a fresh, light texture. Perfect as a snack with spreads or various toppings.

Course bread, Side dish

Keyword healthy, nutritious, oat flakes, simple, Spelt flour type 1050, Vegan, Yeast

Prep Time 1 50

Cook Time 50

Total Time 2 40

Servings 4 person

Ingredients

500 g spelt flour, Type 1050
10 g salt
42 g a cube of fresh yeast
300 ml water
100 g blended oats into oat flour
100 g whole oat grains
water for cooking the oats

Instructions

Cook the whole oats in water for 50 minutes until tender, then strain.
Mix all the dry ingredients.
First, mix the fresh yeast with a little lukewarm water in a cup, then add it to the dry ingredients and knead everything together with water. Be careful when adding the water, as the cooked oats are quite moist.
Knead in the cooked oats. The dough should have a good, slightly firm consistency.
Cover the entire dough and let it rise for 1 hour.
Then transfer it to a lightly floured surface and knead it again.
Line a loaf pan with parchment paper and place the loaf in it. Let it rise for another 25 minutes.
Preheat the oven to 220 degrees Celsius (top and bottom heat). Make a slit in the center of the loaf and bake at 220 degrees for about 20 minutes. Then reduce the temperature to 200 degrees and finish baking. Total baking time: about 50–60 minutes.
Remove the bread from the oven. The bread is done when you tap the bottom and it sounds hollow. Brush it briefly with cold water.

Tip

Steam helps the dough rise better during baking and creates a crispier crust thanks to the moisture in the oven. The dough should have visibly risen before baking, but it doesn’t necessarily have to double in size.

You can find more ideas for baking different kinds of bread in this section.

Interesting to know

Oats are naturally high in fiber, which helps keep oat bread especially moist and fresh for a long time. Since oats contain very little gluten. Oat bread with yeast often includes additional flour to help the bread rise properly and develop a firm crumb.

Apple cake with quark – moist and light

Andreas — Tue, 10 Mar 2026 16:34:02 +0000

Moist apple cake with quark topping. This simple recipe combines fruity apples with a light quark layer. Perfect for anyone who wants to bake a quick, especially moist, vegan apple cake.

This apple cake with quark contains no oil or refined sugar, yet is wonderfully moist. The natural sweetness of the banana in the batter and the apples on top, combined with simple plant-based ingredients, makes for an aromatic and light pastry. Perfect for anyone who wants to bake consciously without compromising on taste.

Apple cake with quark

A moist cake with fresh apples and a creamy layer of soy quark. A simple recipe that is quick to make and perfect for any coffee table. It is ideal for everyday enjoyment, with coffee, or as a healthier alternative to classic apple pie.

Apple cake with quark

Moist apple cake with quark topping. A simple recipe with fresh apples—perfect for a quick, fruity cake.

Course cake

Keyword Apple, Banana, Date flour, moisty, oil-free, quick, Soy curd, Vegan, Whole spelt flour

Prep Time 20

Cook Time 40

Total Time 1

Servings 4 person

Ingredients

100 g whole spelt flour
150 g spelt flour type 1050
20 g corn starch
12 g baking powder
50 g date flour
1 banana
1 – 2 large apples
250 g sparkling water

Topping

220 g soy quark
1 large splash of lemon juice
1 pinch of turmeric powder
3 tsp maple syrup
2 tsp lupin flour
4 tsp sparkling water
1 tsp locust bean gum

Instructions

Mix all dry ingredients together.
Peel the banana and mash it with a fork.
Mix together with the mineral water and dry ingredients to form a smooth dough.
Preheat the oven to 180 degrees Celsius top and bottom heat.
Line a cake pan with parchment paper and pour in the batter.
Wash and peel the apples and cut them into thin slices. Arrange these on top of the cake.
Bake in the oven at 180 degrees for 20 minutes.
In the meantime, prepare the quark mixture. To do this, mix all the ingredients together in a bowl. Finally, sprinkle in the locust bean gum and stir in quickly. The mixture thickens very quickly due to the locust bean gum.
After baking for 20 minutes, remove the cake and spread the quark mixture on top. Then bake for another 20 minutes in the oven at 180 degrees.

Tips

If you use very sweet apples, you usually need less additional sweetener—varieties such as Elstar or Jonagold are particularly well suited for apple pie. Boskop is another variety that is particularly crumbly. It is precisely because of these characteristics that Boskop is one of the classic baking apples. It breaks down easily in cakes, apple strudel, or applesauce and develops an intense aroma.

Interesting to know

Quark is ideal as a cake topping because it develops a creamy, slightly airy consistency when baked. Soy quark is a vegan alternative. You can buy it ready-made or simply make your own soy quark.

Streusel cake with pudding – 1 a taste

Andreas — Tue, 20 Jan 2026 16:45:45 +0000

This vegan streusel cake with pudding contains no fat whatsoever, yet still impresses with its light texture and crumbly topping. The yeast dough is particularly fluffy, while the vanilla custard ensures that the fat-free crumble topping does not become hard during baking. Ideal for anyone looking for a light, vegan sheet cake without margarine or oil – perfect for preparing in advance and still moist the next day.

Streusel cake with pudding

Low-fat crumble cake with yeast dough and vanilla pudding. The crumble remains pleasantly crumbly and soft thanks to the apple sauce and vanilla pudding underneath.

Streusel cake with pudding

Vegan crumble cake with custard. The yeast dough makes the cake light and fluffy, while the vanilla custard and crumble topping make it especially moist.

Course cake

Keyword Applesauce, corn flour, Date flour, fresh yeast, Low Fat, oat drink, oil-free, simply, Spelt flour type 1050, vanilla pod, Vegan

Prep Time 1 45

Cook Time 25

Total Time 2 10

Servings 4 person

Ingredients

Yeast dough

300 g spelt flour type 1050
25 g fresh yeast
180 ml oat drink
50 g date flour
1 pinch of salt

Vanilla pudding

400 ml oat drink
37 g cornstarch
1 vanilla pod
5 deglet Nour dates
1 pinch of turmeric powder

Streusel

150 spelt flour type 1050
40 g date flour
4 – 5 tbsp applesauce
1 pinch of cinnamon optional

Instructions

Yeast dough

Dissolve the yeast in lukewarm oat drink.
Knead together with flour, date flour, and salt to form a soft dough.
Cover and let rise for 45–60 minutes.

Vanilla pudding

Simmer the oat drink with finely chopped dates and the scraped vanilla pod until the dates are soft, approx. 5 minutes.
Mix the cornstarch and a little cold oat drink in a cup.
Add to the hot liquid and stir quickly. Remove the vanilla pod. Allow the pudding to cool slightly. It is best to cover it with a lid. The dates can remain in the pudding or be removed before the pudding sets.

Streusel

Mix the dry ingredients.
Knead in the apple sauce spoon by spoon.
Just crumble roughly, do not knead.
Keep refrigerated until use.

Completion

Roll out the yeast dough on a floured surface and place it on a baking sheet lined with parchment paper.
Spread the slightly cooled pudding over the surface.
Sprinkle the crumble topping over the top. Then leave the yeast cake to rise for approx. 15 minutes.
Bake in a preheated oven at 160 degrees Celsius top/bottom heat for approx. 20-25 minutes. Place the baking tray in the lower third of the oven. When baking, make sure that the crumble topping does not become too hard.
Remove from the oven and brush the crumble topping lightly with cold water.

Tips

Cover the streusel cake with baking paper halfway through the baking time. This increases the moisture and keeps the crumble topping crumbly. Allow the streusel cake with pudding to cool slightly while covered. For a change, apples or cherries also taste good on the cake.

There are various alternatives for vegan crumble topping without butter. If you enjoyed this cake, then try baking my plum cake, with or without streusel topping. Here, the streusel topping was made with soy quark.

Interesting to know

Why do these low-fat streusel work? Apple sauce provides moisture and binding, the steam from the pudding keeps them soft, low temperature prevents drying out, large streusel instead of fine crumbs.

Vegan banana cupcakes – naturally sweet

Andreas — Fri, 16 Jan 2026 16:53:11 +0000

Moist vegan banana cupcakes – oil-free, no refined sugar, and sweetened only with banana and date flour. Simple, natural, and perfect for using up ripe bananas. The frosting looks like cocoa, but it’s not cocoa frosting.

Vegan banana cupcakes

These vegan cupcakes are wonderfully moist, low in fat, and made without oil. Ripe bananas provide natural sweetness—ideal for anyone who wants to enjoy a healthy treat. Perfect as a healthy snack or dessert.

Vegan banana cupcakes

Vegan banana cupcakes are wonderfully moist, low in fat, and oil-free. Naturally sweetened with ripe bananas, without refined sugar.

Course dessert, pastries

Keyword Baking powder, carob powder, juicy, Low Fat, lupin flour, moist, moisty, quickly, Soy drink, Spelt flour type 1050

Prep Time 20

Cook Time 25

Total Time 45

Servings 4 person

Ingredients

2 ripe bananas
250 g spelt flour type 1050
16 g baking powder
2 g baking soda
1 – 2 tsp Turmeric-orange powder or other fruit powder
20 g lupin flour
50 ml sparkling water
50 g date flour
180 ml soy drink

Glaze

120 ml water
20 g date flour
10 g cornstarch
15 g carob powder
50 ml soy drink

Instructions

Peel the bananas and mash them with a fork.
Mix the lupin flour with the sparkling water in a separate cup.
Mix the remaining dry ingredients in a bowl.
Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
Fill the dough into silicone muffin cups.
Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.

Glaze

Wasser und Dattelmehl aufkochen.
Mix the cornstarch and carob powder in a cup with soy milk.
Then add to the hot liquid and stir quickly with a whisk.
When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.

Tip

Very ripe bananas are crucial for natural sweetness. Do not stir for too long, otherwise the cupcakes will become dense. Carob is the ideal substitute for cocoa, only lower in fat. However, cocoa can also be used instead of carob.

These delicious mini raspberry cakes are also worth trying. They are sweetened with apple sauce and date flour.

Interesting to know

Fat usually adds flavor and moisture. However, in many vegan recipes, fat can be replaced with fruit-based ingredients such as banana, applesauce, or pumpkin puree. These ingredients naturally contain water, fiber, and natural sugars, which bind moisture during baking and create a pleasant texture.

Vegan banana bread – simply moist & healthy

Andreas — Fri, 16 Jan 2026 16:06:55 +0000

Even though it’s called banana bread, it’s actually a moist cake. A simple recipe with ripe bananas in two different variations – healthy, moist, and perfect for every day. Decide for yourself which variation you like best.

Vegan banana bread without oil

This vegan banana cake is perfect if you want to use up ripe bananas and enjoy them in a healthy way.
The recipe doesn’t require any oil, butter, or margarine, yet it’s wonderfully moist. Ideal as a healthy breakfast, snack, or dessert—simple, natural, and perfect for everyday enjoyment.

Banana bread

This vegan banana bread is perfect if you want to use up ripe bananas and enjoy them in a healthy way.

Course cake, pastries

Keyword Baking powder, Banana, cinnamon, Date flour, oat flakes, Oatmeal, oil-free, Soy drink, Vegan, Whole spelt flour

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 4 person

Ingredients

Banana bread with glaze

250 g whole spelt flour
100 g oatmeal
16 g baking powder
1 tsp baking soda
1 tbsp cornstarch
1 tsp cinnamon
5 medjool dates
120 ml water
3 very ripe bananas
100 ml almond drink or soy drink

Glaze

120 ml water
3 dates or 20 g date flour
20 g vanilla-flavored pudding powder or cornstarch
20 ml almond drink or soy drink

Variation: Banana bread without glaze

100 g oatmeal
250 g spelt flour type 1050
1 tbsp cornstarch
1 tsp baking soda
1 tsp cinnamon
16 g baking powder
100 g date flour
4 medium-sized very ripe bananas
180 ml almand- or soy drink

Instructions

Banana bread with glaze

Blend oatmeal into oat flour.
Mix all dry ingredients together.
Blend the dates with water and almond milk to form a paste.
Peel the bananas and mash them finely with a fork.
Add everything to the dry ingredients and stir.
Preheat the oven to 200 degrees Celsius upper and lower heat.
Line a long cake pan with parchment paper and pour in the batter.
Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
When the banana bread is ready, remove it from the oven and allow to cool slightly.
In the meantime, make a pudding glaze from date water and pudding powder.
To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

Mix all dry ingredients in a bowl.
Peel the bananas and mash them with a fork.
Add to the dry ingredients and fill up with almand- or soy drink.
Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

Tip

Use very ripe bananas with brown spots if possible. They not only provide natural sweetness, but also make it juicier.

If you liked this recipe, try one of my other delicious cake recipes.

Interesting to know

Bananas play an important role in low-fat recipes: they bind moisture and replace fat and eggs at the same time.
This keeps banana bread light and soft without the need for oil or butter.

It is best to slice the banana bread and freeze it in an airtight container. To defrost, simply leave it at room temperature for a short time or bake it briefly in the oven at 180 degrees Celsius.

Apple strudel—two amazing variations

Andreas — Wed, 07 Jan 2026 17:15:20 +0000

Apple strudel is made with yeast dough. It can be baked in two different ways. Whether baked whole or in pieces, it tastes simply heavenly. Soft, moist, refreshing, and cinnamon-flavored. The consistency is ideal thanks to the different layers that result from rolling it up.

Apple strudel

A refreshing yeast strudel with a cinnamon flavor and an incomparably moist texture. The yeast dough is coated with soy yogurt and soy milk, giving it a slightly tart flavor. Oat flour and cinnamon round off this delicious creation. I love both types, as they are easy to hold and can be enjoyed anytime.

Apple strudel

Apple strudel made from yeast dough in two variations. One baked whole and one baked in pieces. Moist and full of flavor.

Course cake

Keyword Apple, cinnamon, Date flour, dry yeast, fresh yeast, lemon, oat flour, oil-free, Raisins, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 2

Cook Time 40

Total Time 2 40

Servings 4 person

Ingredients

Yeast dough

350 g whole spelt flour
100 g date flour
1 tsp cinnamon
7 g dry yeast or 20 g fresh yeast
220 ml soy drink

Filling

4 apples
50 g oat flour
50 g raisins optional
juice of half a lemon
4 g cinnamon
30 g date flour
80 g soy yogurt
20 ml soy drink
30 g soy yogurt for spreading extra
20 ml soy drink for spreading extra

Instructions

Mix all the ingredients for the yeast dough and knead until you have an elastic dough.
If using fresh yeast, first dissolve it in the lukewarm soy milk, then add it to the dry ingredients and knead.
Cover and let rise for about 1-2 hours until the dough has increased significantly in size.
Grind the oat flakes into flour in a blender. Mix the cinnamon and date flour in a bowl. Stir together the soy yogurt and soy drink.
Peel, core, and chop the apples. Mix with lemon juice and the cinnamon mixture.
Place the dough on a floured surface and roll out with type 630 flour into a rectangle measuring approx. 40 x 50 cm.
Spread the soy yogurt/soy drink mixture onto the yeast dough.
Spread the oat flour and apples on top.
Carefully roll up the yeast dough from the short side. Then place it on a baking sheet lined with parchment paper.
Mix 30 g soy yogurt with 20 ml soy drink and spread it over the apple strudel. Then let it rise again for 20–30 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Bake the apple strudel for about 40 minutes. While baking, brush the strudel twice more with the soy yogurt/soy drink mixture.

Variant 2

After rolling out the yeast dough from the roll, carefully cut off small pieces, approx. 2 cm thick, and place them on baking paper.
Then leave to rest for another 20 minutes.
Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for approx. 15 minutes.

Notes

Apple strudel baked whole

Apple strudel baked in pieces with raisins

Tips

If you want raisins in your apple strudel, soak them in warm water for 20-30 minutes beforehand. This will make them softer and easier to digest.

Apple strudel tastes especially delicious when enjoyed warm and topped with vanilla sauce.

Interesting to know

Raisins are dried grapes. There are also sultanas. The difference between sultanas and raisins is in the drying process. Thirdly, there are currants. These are small dark grapes that are also a little harder.

Christmas cookies – a delicious treat

Andreas — Sat, 15 Nov 2025 17:01:25 +0000

When the year draws to a close, it’s that time of year again. Finally, it’s baking season, with wonderfully fragrant cookies. Christmas cookies are always something special that simply tempt you to snack. Cookies taste best in the run-up to Christmas.

Christmas cookies

There are so many different cookies that people love to snack on. In the run-up to Christmas, everyone is always on the lookout for new recipes. So why not try this vegan recipe? And if you like it even creamier, you should definitely try my simple vegan brownies.

Christmas cookies

The perfect vegan Christmas cookies that taste simply heavenly. Who can resist them?

Course cookies, pastries, small pastries

Keyword chestnuts, christmas, christmas pastries, cookies, Date flour, oil-free, Soy curd, Soy drink, Spices, Vegan, Whole spelt flour

Prep Time 30

Cook Time 15

Total Time 45

Servings 3 person

Ingredients

50 g spelt flakes
50 g millet flakes
50 g whole spelt flour
60 g date flour
2 tsp baking powder
100 g chestnuts
80 g soy yogurt
130 ml soy drink
1 tsp speculoos spice mix
2 tsp cornflour
2 tbsp water

Instructions

Mix millet flakes and spelt flakes.
Either blend or grate the chestnuts.
Mix the cornstarch and cold water in a cup.
Mix everything together with the spices, soy yogurt, and soy milk in a bowl.
Using 2 small teaspoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180 degrees Celsius with convection for about 15 minutes.

Tip

The Christmas cookies can of course also be coated with various glazes. As an alternative to whole grain spelt flour, you can also use type 1050 spelt flour. Or add oat flakes instead of spelt flakes. These cookies can be varied in many ways.

Interesting to know

Speculoos spice mix is a special spice blend used to make speculoos cookies. It has a very special flavor and stands out thanks to the spiciness of the ginger.

Marble cake – two-colored treat

Andreas — Fri, 14 Nov 2025 15:53:39 +0000

Dark and light, just like a marble cake should be. Light wholemeal spelt dough is topped with delicious dark cocoa dough. Here you can enjoy two types of cake at once. And if you like even more cocoa, simply cover the cake with a delicious chocolate icing.

Marble cake

The cake is a combination of light and dark batter. Simply combine them together and you have a delicious tasting cake.

Marble cake

Delicious marble cake as we know it from the past. Dark cocoa dough on a light background. Simply to bite into.

Course cake

Keyword Apple, cocoa powder, Date flour, oil-free, Soy drink, Soy yogurt, Vegan, wholemeal spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

300 g whole spelt flour
25 g baking powder
100 g date flour
20 g starch flour
2 tsp lupin flour
4 tsp sparkling water
1 appel approx. 120 – 150 g
200 g soy yogurt
juice of one lemon
150 ml soy drink
2 – 3 tbsp extra soy drink
15 – 20 g cacao powder

Instructions

Wash, cut and core the apple. Mix with 150 ml soy drink in a blender.
Mix the flour, baking powder, date flour and cornflour. Squeeze the lemon and add.
Mix the lupin flour with the sparkling water in a cup and add to the mixture.
Add the soy yogurt and apple liquid and mix well.
Pour a third of the batter into a separate bowl. Mix the cocoa powder with 2 – 3 tbsp of soy drink into this batter.
Line a loaf tin with baking paper.
Then pour in a layer of the light-colored batter first.
Pour some of the dark batter on top.
Using a fork, lightly spread the dark batter and pull it through the light batter in a spiral. Then add another layer of the light-colored dough. And again some of the dark dough. The end should be the light-colored dough. You can also pour in the light-colored batter first, add the dark-colored batter on top and then carefully pull everything through in a spiral with a fork.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Bake the cake for approx. 60 minutes. After 5 – 10 minutes, cut into the middle with a knife. Brush with soy drink after baking.

Tips

Pour the batter into small silicone muffin tins or mini bundt cake tins and bake. Then adjust the baking time. If the top of the cake gets too dark when baking, simply cover with baking paper and finish baking.

Interesting to know

The marble cake gets its name from the fact that light and dark dough are mixed together, giving it a marble-like texture.

Vegan gingerbread – a heavenly treat

Andreas — Wed, 12 Nov 2025 17:02:34 +0000

Vegan gingerbread is different in consistency to the gingerbread we are used to. Aquafaba is used as a substitute for a soft filling and potatoes make them extra tender.

Vegan gingerbread

These gingerbread cookies are simply delicious. Chestnuts and the scent of Christmas pervade the kitchen while they are baking. All you have to do afterwards is enjoy and feel good. Add a cup of hot tea and the Christmas season can begin. And to top it all off, my homemade vanilla crescent cookies go perfectly with it.

Vegan gingerbread

Vegan gingerbread that melts in the mouth. With aquafaba as a substitute for a soft and full-bodied consistency.

Course dessert

Keyword Aquafaba, chestnuts, cinnamon, Date flour, gingerbread spice, millet flakes, Potato flour, Potatoes

Prep Time 45

Cook Time 15

Total Time 1

Servings 3 person

Ingredients

30 g millet flakes
200 g chestnuts
50 g date flour
3 g baking powder
0,5 tsp cinnamon
2 tsp gingerbread spice
120 g cold potatoes
20 g potato flour
100 ml aquafaba
12 top loading, diameter 70 mm

Glaze

4 dates Deglet Nour
100 ml water
50 ml almond or soy drink
10 g cacao powder
5 g starch flour

Instructions

Boil the potatoes in water until soft. Then peel and leave to cool.
Mix the millet flakes into powder.
Grate the chestnuts with a nut grinder or on a grater.
Mix all the dry ingredients together, except for the potato flour and baking powder.
Grate the potatoes on a grater and add to the dry ingredients. Fold everything in.
Beat the aquafaba at the highest speed using a mixer or food processor. At the end, gradually beat in the potato flour, which has previously been mixed with baking powder, to create a firmer consistency.
Pour over the gingerbread mixture and stir in.
Heap the mixture onto the tops and smooth out slightly.
Preheat the oven to 160 degrees Celsius fan.
Place the gingerbread on a baking tray lined with baking paper.
Bake with circulating air for approx. 15 minutes.

Making the glaze

Pit the dates and cut into small pieces.
Simmer with water for about 5 minutes until soft and creamy.
Top up with almond or soy drink and simmer briefly.
Then pass through a sieve.
Stir the cocoa powder into the liquid.
Mix the starch flour with a little cold vegetable drink in a cup until smooth.
Add to the hot liquid and bring to the boil until the mixture thickens.
When the gingerbread is ready, spread with the chocolate icing and leave to dry.

Tip

Why not coat the gingerbread with a chestnut glaze? This gives them a special kick and a different taste experience.

Interesting to know

Chestnuts are a particular type of chestnut that are sweeter and less starchy than conventional chestnuts.